Pea and Mushroom Cottage Pie
with creamy mash topping
This cottage pie is cheesy and topped with potatoes, which sounds pretty great already-but that's not all! There's also the thick, rich tomato sauce featuring charred mushrooms and vibrant green peas that forms the filling of this unmissable veggie dish.
Tags:
Calorie Smart
•Family Friendly
•Veggie
•Climate Conscious
Allergens:
Soya
•Celery
•Milk
The quantities provided above are averages only.
Total Time30 minutes
Cooking Time35 minutes
DifficultyEasy
Ingredients
Serving amount
150 grams
Mushrooms
2 unit(s)
Garlic
3 unit(s)
Potatoes
1 sachet(s)
Worcester Sauce
(Contains Soya)
1 sachet(s)
Vegetable Stock
(Contains Celery)
1 pack(s)
Passata
50 grams
Grated Cheese
(Contains Milk)
120 grams
Peas
2 unit(s)
Onion
5 grams
Thyme
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Milk (Optional)
to taste
Sugar
to taste
Water
to taste
Butter
Nutrition Values
Energy (kJ)2504 kJ
Energy (kcal)598 kcal
Fat17.5 g
of which saturates7.4 g
Carbohydrate90.4 g
of which sugars20.6 g
Dietary Fiber2.2 g
Protein19.4 g
Cholesterol0 mg
Salt4.16 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Oven dish
•Grater
•Potato Masher
•Colander
Cooking Steps
1
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Boil a large pot of salted water for the potatoes.
- Chop the potatoes into 2cm chunks (peeling optional).
- Add the potatoes to the boiling water and cook until fork tender, 12-18 mins. Once cooked, drain in a colander and return to the pot, off the heat.
- Add a knob of butter and a splash of milk or water. Mash until smooth. Season with salt and pepper.
2
- Meanwhile, halve, peel and thinly slice the onion.
- Peel and grate the garlic.
- Roughly chop the mushrooms.
- Pick the thyme leaves and roughly chop (discard the stalks).
3
- Place a large pan over medium heat with a drizzle of oil.
- When hot, add the onion and cook until softened, 2-3 mins.
- Add the mushrooms, thyme and garlic and cook, stirring, until mushrooms are starting to char, 3-4 mins.
- Season with salt and pepper.
4
- Add peas, Worcester sauce and passata to the pan.
- Cook, stirring often, until the veg is coated, 1-2 mins.
- Add stock powder, ½ tsp sugar and 50ml water (double both for 4p). Bring to the boil.
- Once boiling, reduce heat to medium-low.
- Cook, stirring often, until sauce thickens slightly and veg is tender, 3-4 mins. Add a knob of butter and season to taste with salt, pepper and sugar.
TIP: Add a splash of water if you feel the sauce is too thick.
5
- Transfer the filling to an appropriately-sized oven dish.
- Top with the mashed potatoes. Use a spoon to spread out in an even layer.
- Sprinkle the cheese over the top.
- Bake on the middle shelf of the oven until the topping begins to brown, 5-6 mins.
6
- Remove your mushroom cottage pie from the oven.
- Allow to cool before serving, 1-2 mins.
- Divide between plates.
